This classic fresh garden tomato soup recipe is the perfect solution to using up your tomato harvest. This soup tastes great served hot with a side of grilled cheese or a sourdough baguette and is also refreshing on a hot day served chilled.
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Why do we love this Fresh Garden Tomato Soup?
We grow tomatoes every year in our small backyard garden. This year we have 6 beef tomato plants and 4 cherry tomato plants and for a family 3, this provides us with an abundance of tomatoes to share with friends and family but also make some tasty recipes. We typically consume our tomato harvest by adding sliced tomatoes to sandwiches, on top of pizza or in salads.
Check out these recipes perfect for using up your summer tomato harvest.
- Simple to Make Tomato, Mozzarella & Basil Salad | Caprese
- Sourdough Pizza, use sliced tomatoes as a topping
This year I set out on a mission to create new ways to consume our harvest. We love this soup because of the unique flavour that the curry powder adds and it’s versatile enough that you could use it as a sauce over pasta or chicken.
Is tomato soup healthy?
Yes, tomatoes contain vitamins, minerals, antioxidants, and plant compounds that offer a wide range of health benefits, including preventing some diseases and promoting healthy skin and vision. Visit healthline.com if you want to learn more about tomato and tomato soup health benefits.
Can you freeze Fresh Garden Tomato Soup?
Yes, you can freeze this soup. I would suggest placing it in a leakproof silicone bag or ziplock bag and lay flat in the freezer for 3-4 months.
Why roast the tomatoes?
Roasting the tomatoes together with the onion, garlic and spices allows the juices from the vegetables to escape slowly and absorb in the flavours from the seasoning. It also adds a bit of roasted flavour. This cooking technique is especially important if you are using store-bought tomatoes. I find store-bought tomatoes to be bland compared to homegrown. I believe that is because they are usually picked early and sprayed with a ripening chemical to ripen while in transit.
What tools are recommended?
I highly recommend investing in an immersion blender if you don’t already own one. Read the Recommended Tool section of this post where I explain in detail why and what recipes its useful for.
The immersion blender I use is the Kitchen Aid Speed Immersion Blender in teal
Ingredient List
Soup:
- 1.5 lbs fresh tomatoes (8-12)
- 1 medium onion
- 2 tbsp chopped garlic (10-12 cloves)
- 1/2 tbsp curry powder
- 1/2 tsp each salt and pepper
- 2 tbsp olive oil
- 1.5 cups bone broth or vegetable broth for vegetarian soup
Optional Garnishes:
- Chopped cilantro
- Croutons
- Chopped bacon
- Sour cream
- Parmesan cheese
- Grated smoked cheese (like cheddar or gouda)
Cooking instructions for Fresh Garden Tomato Soup
- Preheat oven to 450 degrees F.
- Cover a baking sheet with tin foil or non-stick baking mat (makes for easier cleanup).
- Wash tomatoes. Cut both the tomatoes and onion into1-inch pieces.
- Place the tomatoes, onions, and chopped garlic evenly, in a single layer on the baking sheet.
- Evenly sprinkle the curry powder, salt and pepper.
- Drizzle the olive oil over top.
- Place in preheated oven for 25 minutes, stirring after 10 minutes (this will help the juices from the tomatoes escape and mix with the added spices).
- Turn the oven to broil for 3-4 minutes until some of the tomatoes and onions appear a bit charred.
- Add the bone broth to a pot and bring to a boil. Remove the stove.
- Add the roasted vegetables and blend using an immersion blender for a few minutes. Add the cream and continue blending until you reach the desired consistency.
- Taste the soup and add more salt if desired. If it tastes to tart for you add some more cream.
- Store any unused portions in a sealed container in the fridge for upto 3 days or in the freezer for 3-4 months.
Fresh Garden Tomato Soup
Equipment
- Immersion Blender
- Soup pot
Ingredients
Soup Ingredients
- 1.5 lbs fresh tomatoes (8-12)
- 1 medium onion
- 2 tbsp chopped garlic (10-12 cloves)
- 1/2 tbsp curry powder
- 1/2 tsp each salt and pepper
- 2 tbsp olive oil
- 1.5 cups bone broth or vegetable broth for vegetarian soup
Optional Garnishing
- chopped cilantro
- croutons
- chopped cooked bacon
- 1 tbsp sour cream
- parmeasan cheese
- shredded smoked cheese
Instructions
- Preheat oven to 450 degrees F.
- Cover a baking sheet with tin foil or non-stick baking mat (makes for easier cleanup).
- Wash tomatoes. Cut both the tomatoes and onion into1-inch pieces.
- Place the tomatoes, onions, and chopped garlic evenly, in a single layer on the baking sheet.
- Evenly sprinkle the curry powder, salt and pepper.
- Drizzle the olive oil over top.
- Place in preheated oven for 25 minutes, stirring after 10 minutes (this will help the juices from the tomatoes escape and mix with the added spices).
- Turn the oven to broil for 3-4 minutes until some of the tomatoes and onions appear a bit charred.
- Add the bone broth to a pot and bring to a boil. Remove the stove.
- Add the roasted vegetables and blend using an immersion blender for a few minutes. Add the cream and continue blending until you reach the desired consistency.
- Taste the soup and add more salt if desired. If it tastes to tart for you add some more cream.
Notes
- Chopped cilantro
- Croutons
- Chopped bacon
- Sour cream
- Parmesan cheese
- Grated smoked cheese (like cheddar or gouda)
Store unused portions in a leak-proof container in the fridge for up to 3 days. I use mason jars if going in the fridge and silicone bags if freezing.
Save for later or share with friends!
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